US3806611A - Edible protein fibers - Google Patents

Edible protein fibers Download PDF

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Publication number
US3806611A
US3806611A US00203447A US20344771A US3806611A US 3806611 A US3806611 A US 3806611A US 00203447 A US00203447 A US 00203447A US 20344771 A US20344771 A US 20344771A US 3806611 A US3806611 A US 3806611A
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Prior art keywords
protein
polysaccharide
solution
fibers
percent
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US00203447A
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English (en)
Inventor
K Sawada
K Yasumatsu
S Moritaka
Y Nakao
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Takeda Pharmaceutical Co Ltd
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Takeda Chemical Industries Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/28—Working-up of proteins for foodstuffs by texturising using coagulation from or in a bath, e.g. spun fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/28—Working-up of proteins for foodstuffs by texturising using coagulation from or in a bath, e.g. spun fibres
    • A23J3/285—Texturising casein using coagulation from or in a bath
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/802—Simulated animal flesh

Definitions

  • ABSTRACT Edible protein fibers are prepared by (1) preparing an alkaline edible protein fiber spinning solution containing protein and a thermo-gelable polysaccharide, (2) extruding the thus-prepared spinning solution through a spinneret into an acid coagulating bath to form protein fibers and (3) neutralizing the excess acid on the filaments.
  • the resulting edible protein fibers are characterized by their soft, smooth texture and white pleasing appearance.
  • This invention relates to new edible protein fibers having improved qualities and a method of producing them. More particularly, the invention is concerned with edible protein fibers which are produced by using a thermogelable polysaccharide as a raw material therefor.
  • the fibrous products hithereto-available have various drawbacks and are not considered to be generally satisfactory.
  • those fibers are too hard and lack suppleness and, when eaten, given a rather coarse foreign mouth-feel.
  • they have the disadvantage of being difficult to bite off.
  • the industry demands edible protein fibers having improved qualities.
  • thermo-gelable polysaccharide in a specified ratio as a raw material in the method of producing edible protein, solves the above-mentioned various problems in protein fibers.
  • thermo-gelable polysaccharide which is used in this invention is a white or off-white powdery substance,-with a characteristic absorption band showing the presence of the B-glucosidic bond at 890 cm by infrared analysis.ln addition, this polysaccharide shows unique behaviors. Thus, itswells on the addition of water thereto and its aqueous suspension whose concentration is not less than 1 percent (weight/volume) is gelled into a jelly or agar-like mass when heated. This change is irreversible, and the properties of the mass are not affected by cooling, nor can it be dissolved in water. y
  • thermo-gelable polysaccharides are, for example, a thermally gelable B-1,3-glucan named curdlan, a thermogelable B-l,3-glucan-type polysaccharide named PS.
  • the thermo-gelable polysaccharide is produced by aerobic cultivation of a thermo-gelable polysaccharide-producing microorganism belonging to the genus Alcaligenes or Agrobacterium.
  • Curdlan is produced by the cultivation of a mutant (Strain K) of Alcaligenes faecalis. var. myxogenes 10C3 (See Agricultural Biological Chemistry, Vol. 30, pages 196 et seq. (1966) by Harada et al). PS isproduced by the cultivation of a mutant (Strain NTK-u) of the Alcaligenes faecalis var. myxogenes Strain K or a strain of Agrobacterium radiobacter.
  • Strain NTK-u was obtained by treating the abovereferred Strain K with .N-methyl-N'mitro-N- nitrosoguanidine. Its subculture has been deposited as a specimen at the Institute for Fermentation, Osaka, Japan, under the accession number IFO-l3l40 and capable of producing PS-A.
  • the strain of Agrobacterium radiobacter is, for example, what is available from the American Type Culture Collection under the accession number ATCC-6466, whose subculture is deposited at the Institute for Fermentation, Osaka, Japan under the accession number of IFO-l3l27, and a mutant (Strain u-19) of the Strain IFO-13l27, which was obtained from the parent strain by irradiation with ultraviolet rays in a conventional manner.
  • thermo-gelable polysaccharide may sometimes be described as polysaccharide.
  • these microorganisms are incubated in a medium which contains assimilable carbon sources (e.g., glucose, sucrose, sorbitol, dextrin, starch hydrolyzates, organic acids) digestible nitrogen sources (e.g., inorganic arnmonium salts, nitrates, organic nitrogen sources such as yeast extract, corn steep liquor, corn gluten, soybean meal), inorganic salts (e.g., salts of manganese, iron, magnesium, calcium, zinc and cobalt).
  • assimilable carbon sources e.g., glucose, sucrose, sorbitol, dextrin, starch hydrolyzates, organic acids
  • digestible nitrogen sources e.g., inorganic arnmonium salts, nitrates, organic nitrogen sources such as yeast extract, corn steep liquor, corn gluten, soybean meal
  • inorganic salts e.g., salts of manganese, iron, magnesium, calcium, zinc and cobalt
  • trace growth promoters as vitamin
  • cultivation of the main culture for the production of said polysaccharide is generally effected at a pH of about 5 to 8 at a temper ature of 20 to 35C for 2 to 4 days, using such cultivation means as a shake culture or a submerged culture method.
  • a loopful of a slant culture of Agrobacterium radi obacter UFO-13127) is inoculated. in 30 ml. of an aqueous culture medium charged in a 200ml.-flask, the medium being composed of glucose (5%), (NH HPO (0.1%), yeast extract (0.5%), KH PO,,(0.l%), MgSO,7H O(0.05%), FeSO '7H O(0.005%), MnSO '7H O(0.002%), ZnCl (0.001%), CoCl,
  • the resulting viscous broth is centrifuged at 10,000
  • EXAMPLE A-2 Alcaligenes faecalis var. myxogenes Strain NTK-u (lFO-l3140) is inoculated in 30 ml. of a seed culture medium charged in a 200 ml. Erlenmyer flask, the medium being composed of glucose (1.0%), (NH HPO (0.15%), KH PO. (0.1%), MgSO,-7H O (0.05%), Fe- SO -7H O (0.005%), MnSO -7H O (0.002%), ZnCl (0.001%), CoCl (0.001%), yeast extract (0.1%), CaCO (0.3%), uracil (0.01%) and water and being adjusted at pH 7.0. Cultivation is effected under shaking at 32C for 24 hours.
  • a 2 ml.-portion of the resultant seed culture broth is inoculated in ml. of a main culture medium charged in a 200 ml.-creased Erlenmyer flask, the medium being composed of glucose (10.0%), (NH HPO (0.23%), KH PO (O.l%), MgSO '7H O (0.05%), Fe- SO -7H O (0.005%), MnSO -7H O (0.002%), ZnCl (0.001%), CoCl (0.001%), CaCO (0.3%), uracil (0.01%) and water and being adjusted at pH 7.0. Cultivation is carried out under shaking at 32C for 90 hours.
  • the broths thus obtained in several such flasks are pooled.
  • To 80 ml. of the broth is added 240 ml. of an aqueous 0.5N-NaOH solution, followed by thorough stirring until the produced polysaccharide is swollen.
  • To the mixture is added 160 ml. of water.
  • the diluted solution is centrifuged at 12,000 rpm. for 10 min. to remove the solid matters including the cells.
  • the super- 1 natant liquid is neutralized with a 3N-HC1, whereupon gel sediments separate.
  • the sediments are collected by centrifugation and washed with water until the salts contained therein are removed. Then, the sediments are again centrifuged to collect the desired polysaccharide.
  • Dehydration with acetone and drying under reduced pressure yield 4.4 g. of PS-B.
  • the yield relative to the substrate glucose is 55%.
  • proteins as soybeam protein, peanut protein, casein, and the like, can be generally used to advantage.
  • other vegetable proteins, animal proteins such as fish flesh, proteins obtainable by the cultivation of microorganisms including the so-called petroleum proteins may also be effectively utilized.
  • Any protein can be employed as long as it is hygienically acceptable for human beings and is available at reasonable cost and in large quantities.
  • the spinning solution can be obtained, for example by the steps of blending the aforesaid polysaccharide with a protein material in a protein-to-polysaccharide ratio of 100:1 to 100 (weight basis), evenly dissolving the blend in an aqueous solution of an alkaline substance such as sodium hydroxide to prepare an alkalisolubilized solution having a pH value of9 to 13.5 and containing protein and polysaccharide in a total combined proportion of 7 to 20 weight percent and aging the thus-solubilized solution; or by the steps of preparing an alkali-solubilized solution of a selected protein and, then, adding a suitable amount of the polysaccharide to this solution and aging the thus obtained solution; or by the steps of preparing an alkali-solubilized solution of a selected protein and aging the alkalisolubilized solution and, then adding an alkaline solution of the polysaccharide, which is separately prepared, to the above aged protein solution under uniform
  • the protein to be utilized in accordance with this invention is sufficiently solubilized under the above defined pH range and subsequent aging to become spinnable.
  • excessive aging of the solubilized protein results in a viscosity which does not lend itself well to spinning.
  • the aforementioned polysaccharide used in the present invention is stable in quality and, unlike proteins, does not undergo a viscosity change upon standing in alkaline solution.
  • the incorporation of the poylsaccharide may be effected at substantially any opportune time.
  • the protein and polysaccharide in the alkalisolubilized solution are contained in ,the above-indicated proportions and in the above-indicated range.
  • the ratio of polysaccharide to protein is below the indicated range, the object of improving the qualities of the edible protein fibers will not be accomplished, and when the ratio is higher than the above range, the properties required of edible protein fibers are lost.
  • the condition should be suitably combined within the scope of the above-indicated conditions.
  • the ratio of polysaccharide to protein is high, it is desirable that the combined concentration of protein and polysaccharide in the alkalisolubilized solution is lowered or the concentration of alkali is increased to raise the pH of the solution.
  • different proteins e.g. soybean protein and I casein, reacts differently to alkali.
  • the suitable pH range of spinning solution is l 1.5 to 13.5, while the range of pH 9 to 11 is suitable when casein is employed.
  • acid casein When acid casein is used as the protein, it need not be subjected to such a pretreatment but can be directly employed.
  • the alkali concentration of the abovementioned alkali-solubilized solution is preferably in the range of pH 9 to pH 13.5, care is needed since, as aforesaid, the proper pH range differs slightly with different kinds ofproteins.
  • the aqueous alkali solution use is generally .made of a percent aqueous solution of sodium hydroxide, though other alkaline substances 'such as calcium hydroxide may also be employed.
  • Aging may be effected by allowing the alkalisolubilized solution to stand at a liquid temperature of about 40C for 20 to 60 min., with gentle stirring when necessary. The solution is then preferably defoamed sufficiently free of bubbles.
  • the acid coagulating bath to be employed in this invention use maybe made of such inorganic or organic acids as acetic acid, hydrochloric acid, sulfuric acid, etc. and those acids are preferably used as an aqueous solution (pH about 4 and below) of 0.5 to 15 percent concentration. Improved spinnability can be realized by increasing the concentration of acid in the above range. The addition of 5 to 35 weight percent of a salt to the acid coagulating bath is desirable, for it will generally enhance the coagulating ability of the spinning solution.
  • sodium chloride is generally used for this purpose, such other salts as calcium chloride and magnesium chloride may also be employed.
  • the spinning solution into filaments may be continuously extruded through spinneret orifices, e.g. about 0.05 to 0.3 mm. in diameter, into the coagulating bath in the routine manner.
  • spinneret orifices e.g. about 0.05 to 0.3 mm. in diameter
  • the filaments thus obtained are dipped in an aqueous solution of alkali such as sodium bicarbonate and sodium carbonate to neutralize the excess acid on the filaments.
  • alkali such as sodium bicarbonate and sodium carbonate
  • This neutralization is generally carried out to pH about 4 7, preferably to pH about 5.5 when soybean protein is employed as the protein, and to pH about 5.0 when casein is employed.
  • the neutralized filaments are washed thoroughly with water and dehydrated or dried, whereupon the desired protein fibers are obtained.
  • the fibers dehydrated to a moisture content of 60 to 70 weight percent are employed, and to prevent putrefaction, the fibers'are stored in a refrigerator or frozen.
  • the edible protein fibers obtainable according to this invention have improved qualities and, by virtue of their soft, tenacious, smooth mouth-feel and white, satisfactory appearance, are of considerable value to the industry.
  • inventions can be processed into simulate meats and meat-like processed foods such as ham, sausage, corned beef, hamburg steak, etc., with binders, flavoring agents, oils, fats and the like.
  • the binder preferably consists of a heat coagulable protein such as albumen.
  • Various flavoring agents having beef and other meat flavors may be incorporated in the products. Fats and oils originated from vegetables and animals may also be incorporated.
  • the said materials may be incorporated in a routine manner to obtain the objective edible foods.
  • each mixture is evenly stirred in a homogenizer to prepare a slurry sample. To each of those slurries, a 10 percent aqueous solution of sodium hydroxide is added, followed by stirring to homogeniety.
  • the procedure yields various alkali-solubilized solution samples, each having a pH of 12.3 and a combined soybeam protein-additive concentration of 14 weight percent.
  • Each sample solution is aged under gentle stirring at 40C for 20 min. and defoamed free of bubbles, whereupon a spinning solution is obtained.
  • This spinning solution is extruded through a spinneret having orifices 0.12 mm in diameter into a coagulating bath comprising a 3 percent aqueous solution of acetic acid containing percent of sodium chloride, whereupon the solution is coagulated in the form of filaments.
  • the acid-coagulated protein filaments are neutralized to a pH of 5.5 by immersing them in an aqueous solution of 10 sodium bicarbonate, washing the filaments thoroughly with water and dehydrating the filaments by squeezing over rubber rollers.
  • a sensory test was made on the resulting edible protein fibers by the scoring method (on a 5-point grade) using a panel of 20 experts.
  • the hardness of each sample was measured with a texturometer.
  • 60 g. of shortening 200 g. of water, 50 g. of dried egg white, 25 g. of soybean protein, g. of sodium chloride and 5 g. of sucrose are sufficiently blended and dispersed in a homo-mixer.
  • each mixture After thorough admixing, each mixture is filled into polyvinylidene chloride casings 4.5 cm in diameter.
  • the casings are heated in boiling water for 50 min. to prepare processed food samples having eating qualities similar to those of animal meats.
  • Test Results The results of the above test are set forth in Table 2. It is apparent that the processed food containing the edible protein fibers of this invention is the most desired 9f Table 2 Sensory test scores (Note) 1. The sensory test is carried out by the scoring method on a 5-point scale. For hardness, a
  • higher value represents an increased degree of hardness; for difficulty to bite off. a higher value represents an increased difficulty to bite off; and for desirability as meat-like food, a higher value means that the corresponding sample is more desirable.
  • tion have excellent qualities, including soft tenacious mouth-feel and ease of biting off.
  • This spinning solution is extruded through a spinneret having orifices 0.1 mm in diameter into an acid-salt coagulating bath containing 3 percent acetic acid and 12 percent sodium chloride.
  • the acid-coagulated protein fibers are neutralized by dipping in a 0.4. percent solution of sodium bicarbonate until a pH value of 5.3 is reached and, after thorough washing with water, dehydrated by squeezing over rubber rollers.
  • the above procedure yields 6.5 kg. of edible protein fibers having a moisture content of 62 percent.
  • the above edible protein fibers give a soft, tenacious, smooth mouth-feel, are easy to bite off and have a satisfactory appearance.
  • EXAMPLE 2 To kg. of acid casein is added 17.5 kg. of water and the mixture is stirred in a homo-mixer to obtain a homogeneous casein dispersion. To this dispersion is added 1.6 kg. of a percent aqueous solution of sodium hydroxide and the mixture is stirred gently to prepare an alkali-solubilized solution. The solution is allowed to stand at a liquid temperature of 40C for min., whereby it is aged. Separately, 5.2 kg. of water is added to 0.3 kg. of the indicated polysaccharide PS-B and the mixture is stirred in a homo-mixer to obtain a homogeneous polysaccharide PS-B dispersion. To this dispersion is added 0.5 kg. of a 10 percent aqueous solntion of sodium hydroxide and the mixture is stirred ments 1 to 3. Similar results were obtained by using polysaccharide PS-A instead of PS-B.
  • the above protein fibers give a soft, tenacious, smooth mouthfeel, are easy to bite and have a white, acceptable appearance.
  • EXAMPLE 3 To 5 kg. of acid casein are added 22.7 kg. of water and 0.3 kg. of polysaccharide PS-A and the mixture is stirred in a homo-mixer to-obtain a homogeneous dispersion. To this dispersion is added 2.1 kg. of a 10 percent aqueoussolution of sodium hydroxide and the mixture is stirred gently to prepare an alkali-solubilized solution. The solution is allowed to stand at a liquid temperature of 40C for 20 min., whereby it is aged and then defoamed. The above procedure gives a spinning solution having a pH of 10. This spinning solution is extruded through a spinneret having orifices 0.12 mm. in diameter into an acid-salt coagulating bath containing 10 percent acetic acid and 10 percent sodium chloride, and the resulting tow is neutralized to pH 5 by dipping in a 0.15 percent aqueous solution of sodium bicarbonate.
  • the tow is thoroughly washed with water and dehydrated by squeezing over rubber rollers.
  • the procedure yields 10.5 kg. of edible protein fibers having a moisture content of 60 percent.
  • EXAMPLE 4 To 10 kg. of native defatted soyflour is added kg. of water, and the mixture is stirred at a liquid temperature of 40C for 1 hour. Removal of solids leaves a protein extract. This extract is adjustedto pH 4.5 with 10 percent hydrochloric acid and the resulting precipitate is collected by centrifugation and, for washing purposes, is dispersed in water and centrifuged a second 13 time, whereupon 8.5 kg. of acid-precipitated curd having a moisture Content of 64 percent is obtained; To this curd, 13.4 kg. of water and 0.4 kg. of the polysaccharide curdlan are added and the mixture is stirred in a homo-mixer to obtain an even slurry. To this slurry is added 2.5 kg. of a aqueous solution of sodium hydroxide to prepare an alkali-solubilized solution. The
  • thermo gelable polysaccharide-producing microorganism of the genus Alcaligenes or Agrobacterium in (a) to (b) ratio of 100 l to 100, on a weight basis, (2) aging the alkaline edible protein fiber spinning solution, (3) extruding the thus prepared spinning solution through a spinneret into an acidcoagulating bath to form protein fibers, (4) neutralizing the excess acid on the fibers, and (5) dehydrating the formed fibers.
  • the alkaline edible protein fiber spinning solution contains a solution having a pH value of 9 to 13.5 and containing (1 the protein and (2) the thermo-gelable polysaccharide in a (l) to (2) ratio of 100:11 to 100(in weight basis) and in a combined amount of (l) and (2) of 7 to 20 weight percent.
  • a method according to claim 1 wherein the aging is performed at about 40C for 20 to 60 minutes.
  • a method according to claim 1 wherein the dehydration is performed by squeezing to a moisture content of 60 to weight percent.
  • thermogellable polysaccharide is produced by:

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4154857A (en) * 1977-03-22 1979-05-15 Union Carbide Corporation Collagen dewatering with polysaccharides
US4156028A (en) * 1975-02-12 1979-05-22 Societe D'assistance Technique Pour Produits Nestle S.A. Process for producing proteinic filaments of high nutritive value
US4371562A (en) * 1979-10-16 1983-02-01 General Foods Corporation Method for improving the functionality of protein materials
US4559233A (en) * 1983-12-30 1985-12-17 Kraft, Inc. Edible fibrous serum milk protein/xanthan gum complexes
US4563360A (en) * 1983-12-30 1986-01-07 Kraft, Inc. Edible xanthan gum-protein fibrous complexes
WO1987000009A1 (en) * 1985-07-01 1987-01-15 Kraft, Inc. Shelf stable acid food dressings containing fibrous protein complexes
US4885179A (en) * 1987-03-01 1989-12-05 Kraft, Inc. Method of making fibrous protein xanthan gum complexes
US5431725A (en) * 1992-12-28 1995-07-11 Kiyoichi Matsumoto Casein molded article and method for preparing the same
US20030054081A1 (en) * 1996-07-30 2003-03-20 Beniamino Anzalone Vegetable meat

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3093483A (en) * 1961-08-10 1963-06-11 Gen Foods Corp Process for preparing a food product having a fibrous texture and the resulting product
US3455697A (en) * 1968-07-25 1969-07-15 Archer Daniels Midland Co Aluminum-modified alginate fiber
US3645746A (en) * 1969-02-07 1972-02-29 Archer Daniels Midland Co Preservation of proteinaceous materials and edible fibers spun therefrom

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3093483A (en) * 1961-08-10 1963-06-11 Gen Foods Corp Process for preparing a food product having a fibrous texture and the resulting product
US3455697A (en) * 1968-07-25 1969-07-15 Archer Daniels Midland Co Aluminum-modified alginate fiber
US3645746A (en) * 1969-02-07 1972-02-29 Archer Daniels Midland Co Preservation of proteinaceous materials and edible fibers spun therefrom

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4156028A (en) * 1975-02-12 1979-05-22 Societe D'assistance Technique Pour Produits Nestle S.A. Process for producing proteinic filaments of high nutritive value
US4154857A (en) * 1977-03-22 1979-05-15 Union Carbide Corporation Collagen dewatering with polysaccharides
US4371562A (en) * 1979-10-16 1983-02-01 General Foods Corporation Method for improving the functionality of protein materials
US4559233A (en) * 1983-12-30 1985-12-17 Kraft, Inc. Edible fibrous serum milk protein/xanthan gum complexes
US4563360A (en) * 1983-12-30 1986-01-07 Kraft, Inc. Edible xanthan gum-protein fibrous complexes
WO1987000009A1 (en) * 1985-07-01 1987-01-15 Kraft, Inc. Shelf stable acid food dressings containing fibrous protein complexes
US4885179A (en) * 1987-03-01 1989-12-05 Kraft, Inc. Method of making fibrous protein xanthan gum complexes
US5431725A (en) * 1992-12-28 1995-07-11 Kiyoichi Matsumoto Casein molded article and method for preparing the same
US20030054081A1 (en) * 1996-07-30 2003-03-20 Beniamino Anzalone Vegetable meat
US6824806B2 (en) 1996-07-30 2004-11-30 Green Live Vegetable Meat S.R.L. Process for preparing a meat substitute

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